June 2, 2013
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Nothing says summertime like hamburgers on the grill. And as far as I am concerned a burger is really only as good as the bun it is served on. Here in Binghamton we are fortunate to have several great bakeries that turn out superb rolls and buns. But some days, like today, I am just too lazy to make the trek to the supermarket—all two miles of it! Using a heavy-duty stand mixer making a batch of rolls from scratch only takes about 15 minutes of work. The rest of the time is just waiting, more or less patiently, for the yeast to do its magic.
I adapted this recipe from one posted on the King Arthur Flour website.
|Whole wheat flour*
|Active dry yeast
*Note: optionally omit the whole wheat flour and increase the bread flour accordingly.
Weigh or measure out the flour. Place the water, egg, sugar, salt, and yeast into the bowl of a heavy-duty stand mixer. Using the paddle beater mix thoroughly. Install the dough hook and add the flour. Knead at the mixer manufacturer’s recommended speed setting until the dough pulls away from the bowl. If it remains stuck to the bowl add more flour a bit at a time until it does. Continue to knead for about 5 minutes.
Fill a large earthenware or glass bowl with hot water to warm it. Empty the water and dry the bowl. Pour a small amount of oil into the bowl. Form the dough into a ball then transfer it to the earthenware bowl and roll around to coat lightly with the oil. Cover the bowl with a towel and set aside to rise until doubled in bulk, about an hour depending on the room temperature.
I like to weigh the dough ball before setting it to rise so that I can accurately divide it later.
Gently deflate the dough and divide it into eight pieces. Shape each piece into a ball then flatten to about 75 cm (3″) across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
Preheat oven to 190°C (375°F). Bake for about 20 minutes, until golden brown.
I first divided the dough in half then made a loaf with half and four buns with the other half. The loaf takes a bit longer to bake so it is best to bake it to an internal temperature of 95°C (205°F).